Millet Soup

3 1/2 c Vegetable stock or bouillon

1/2 c Millet

1/2 sm Cauliflower

-- cut into florets 1 md Carrot; coarsely chopped

1 Celery rib, with leaves

-- sliced 2 Garlic cloves; minced

1/2 ts Dried rosemary

1/2 ts Dried thyme

1 ts Dried basil

1/4 ts Freshly ground black pepper

1 1/2 c Sliced mushrooms

3 Green onions, with tops

-- finely chopped 2 c Soy milk

3 tb Tamari

2 tb Nutritional yeast flakes

-- (Optional) Put the stock and millet in a large pot. Bring to a simmer over medium heat, cover, and cook for 12 minutes. Stir in the cauliflower, carrot, celery, garlic, rosemary, thyme, basil, and pepper and return to a simmer. Cover and cook, stirring occasionally, until the vegetables are almost tender, about 8 minutes. Stir in the mushrooms and green onions, cover, and simmer until the mushrooms are tender, about 5 minutes. Stir in the soy milk, tamari, and yeast flakes, and bring just to a simmer. Serve immediately. Source: May All Be Fed - by John Robbins (including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias